Autumn Butternut Squash Soup

I have such fond memories of my first bowl of butternut squash soup from years ago. It was served at a dear friend’s home–the kind of friend who will whip you and your kids up a grilled cheese so that you don’t have to head home for lunch or bring you a steaming homemade latte on a chilly morning because she loves to serve and hospitality is her gift. I remember feeling too shy to ask for the recipe, but it was still on my mind a few weeks later so I’ve been trying out recipes to recreate that tasty bowl ever since.

There is nothing quite like healthy comfort food because it gives you energy rather than stealing it and on a rainy evening, is there anything better than a steaming bowl of soup and crusty buttered bread? I think it’s hard to beat. This soup is truly the quintessential Autumn soup, We make it almost every other week in the winter because it is the easiest, tastiest way to get important winter immunity boosters–one cup boasts more than 100% of your daily vitamin A and 40% of your vitamin C requirement. Because squash is 87% water and rich in fiber, it is such a satisfying way to fill you and your family up with nutrient-dense goodness. It’s also low in calories to keep you trim all winter long.

It starts with these amazing packages of butternut squash. I buy two of these at Costco, but you could get them at Trader Joes, or wherever sells good quality butternut squash. I love these packages of pre-peeled, cut, and seeded squash because it makes getting this dinner on the table an absolute breeze.

Autumn Butternut Squash Soup

Katie Colyar
This cozy bowl of comfort food is so good that you'll never know it's healthy! The dash of nutmeg and rich color make it the perfect Autumn dish.
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Prep Time 25 minutes
Course Main Course

Ingredients
  

  • 4 lbs pre-cubed butternut squash 2 – 2 lb packages from Costco
  • 2 medium onions Cut into large 2-3 inch chunks
  • 2 Tb avocado oil
  • 3.5 – 4 cups chicken stock (1 – 32 oz box of stock, plus extra as needed)
  • 2 Tbsp brown sugar
  • 1/2 tsp nutmeg
  • salt and pepper, freshly ground

Instructions
 

  • Preheat the oven to 400 degrees. Spread the squash in an even layer on a large sheet pan.
  • Chop both onions into large 2-3 inch chunks and layer over the squash.
  • Drizzle 2 Tbs of Avocado oil over squash and onions. Grind salt and pepper liberally over sheet pan mixture then toss everything together and spread back out on the sheet pan so the squash and onions are in one layer.
  • Bake the squash and onions for 25-30 minutes or until tender when pierced with a fork.
  • Spoon half of the squash and onions into a large food processor or blender. Add enough chicken stock so that the mixture will blend.
  • Blend in two batches until soup is completely smooth. Add both batches to the stockpot, then pour blended soup into a medium-sized stock pot.
  • Turn the burner on medium low and start heating the soup. Slowly stir in the box of stock to the blended squash and onions until it reaches desired thickness.
  • Add brown sugar and nutmeg and stir in as it heats.
  • Heat until hot, then season soup with freshly cracked salt and pepper or more nutmeg as needed. Ladle into bowls and enjoy with a slice of crusty bread!

Notes

Feel free to make this recipe with one onion or two, I’ve tried both and it’s delicious either way. 

I hope you enjoy this soup…if you need a delicious seasonal dessert to pair with it, this is a favorite around here!